Chicken Lettuce Wrap
Ingredients
- 700 g minced chicken
- 1 large egg white
- 1 tbsp corn flour
- 1 tbsp Shao Xing wine
- Ground white pepper to taste
- 1 tbsp light soy sauce
- {Sauce}
- 1 tablespoon hoisin sauce*
- 2 tablespoon oyster sauce*
- 1 tablespoon light soy sauce*
- 1 teaspoon sesame oil*
- 1 tablespoon shaoxing wine*
- 1 teaspoon corn flour*
- 1/3 cup water*
- {For Stir-frying}
- 3 tbsp cooking oil
- 4 cloves garlic minced
- 2 teaspoon grated ginger
- 2 scallion chopped
- 5 shiitake mushrooms stemmed and diced
- 3/4 cup chopped french beans
- 1/4 tsp sugar
- Butterhead lettuce leave to serve
- 1 carrot shredded to garnish
- Cilantro/coriander leaves to garnish
Instructions
- Add chicken, wine, egg, corn flour, soy sauce, and sesame oil in a bowl.
- Mix to combine, and allow to marinate for 30 minutes to overnight.
- Whisk all the ingredients for the sauce marked * until corn flour dissolved.
- Heat pan on medium high, and add 2 tablespoon of oil.
- Add the chicken and stir-fry until no longer pink.
- Remove chicken from the pan.
- Add remaining oil, and stir-fry ginger, garlic, and scallions for 30 seconds.
- Add mushrooms and french beans, then cook for a minute.
- Pour in sauce mixture and chicken.
- Toss to coat chicken in thickened sauce.
- Serve with lettuce, carrot, and coriander
Notes
Adapted from Food Network Magazine